There isn’t anything my family loves more than a good pie. Dessert pies, savoury ones they love em’ all. Tonights dinner consists of mini creamy chicken and mushroom pies accompanied by a delicious bowl of homemade soup.

Here’s what you’re gonna need:

  1. 1 chicken, Whole, cooked and roasted
  2. 250g button mushrooms, sliced
  3. 1 cup sweet corn
  4. 1 cup milk
  5. 1 x knorr chicken stock pot
  6. 1.5 cup cream
  7. 1 cup frozen green peas
  8. 2 tbsp cake flour
  9. 1 packet puff pastry

  1. Preheat oven to 200°C.
  2. Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
  3. Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
  4. Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
  5. Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
  6. Add the cream and mix through thoroughly.
  7. Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
  8. Serve with a salad or beetroot and voila! Enjoy!

Recipe from

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